In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

Journal of Food Science and Technology
Maninder KaurSomesh Sharma

Abstract

Mung bean was subjected to different processing conditions (soaking, germination, cooking and autoclaving) and their textural, pasting and in vitro starch digestibility characteristics were studied. A significant reduction in textural properties (hardness, cohesiveness, gumminess and chewiness) after cooking and autoclaving treatment of mung bean was observed. Flours made from differently processed mung bean showed significant differences (P < 0.05) in their pastin g characteristics. Peak and final viscosity were the highest for flour from germinated mung bean whereas those made from autoclaved mung bean showed the lowest value. in vitro starch digestibility of mung bean flours was assessed enzymatically using modified Englyst method and the parameters studied were readily digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS) and total starch (TS) content. Various processing treatments increased the RDS contents of mung bean, while the SDS content was found to be the highest for soaked and the lowest for the autoclaved sample. Germinated sample showed higher amount of digestible starch (RDS + SDS) as compared to raw and soaked samples. Flours from raw and soaked samples showed significantly low starch h...Continue Reading

References

Mar 1, 1981·The American Journal of Clinical Nutrition·D J JenkinsD V Goff
Feb 1, 1993·Journal of Nutritional Science and Vitaminology·S M Domene, A C de Oliveira
Jan 1, 1996·Nutrition Research Reviews·N G AspJ G Hautvast
May 1, 2000·Journal of the Science of Food and Agriculture·Rivelino Flores-FaríasElvira Ríos

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Citations

Mar 18, 2017·Journal of Food Science and Technology·Rejaul Hoque BeparyP E Patki
Dec 13, 2017·Journal of Biosciences·Gavirangappa HithamaniKrishnapura Srinivasan
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·May S M Wee, Christiani Jeyakumar Henry

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